Bigoli pasta with fish is one of the most common dishes in the Veneto region, Italy. It is prepared very simply and is eaten even more quickly! Just try it.

Spaghettoni (thick spaghetti)
320 g
200 g
canned anchovy fillets
white wine
100 ml
white onions
bay leaves
olive oil
1 tbsp
salt, greens
to taste
Step 1

Prepare the ingredients for the sauce: cut the onion in half and chop. Hold the sardines in cold water for a while to remove the salt. Clean fish and prepare the fillets. Pour a little olive oil into a deep pan. Add onion, fry it with bay leaves until it golden brown. Add 100 ml of white wine. Cover with a lid and stew for 3-4 min

Step 2

Boil the pasta in unsalted water to the “al dente” state (see cooking time on the package).

Step 3

After the onion is well stewed, add chopped sardines and anchovies. Stew all together for another 10 min. When you get thick gravy, turn off the heat and add a little olive oil. Add the prepared pasta, stew all together for 1-2 min. Pour a bit of the pasta water, if necessary.

Step 4

Garnish with greens to taste before serving.

Bon appetit!

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